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Supreme Street Food

Episode | From: The Kitchen
The Kitchen crew takes a tour of street foods from around the world! The Iron Chefs team up to make Parisian crepes with Alex Guarnaschelli's Crepe with Salty Ham and Cheese Sauce and Geoffrey Zakarian’s Crepes with Lemon Ricotta and Very Dark Chocolate. Then, Katie Lee Biegel hits the streets of Italy with Fried Calamari, Sandwich King Jeff Mauro puts a spin on a classic with his Chicken Milanesa Torta and Sunny Anderson recreates a fun favorite with Sunny's Fried Spiral Potatoes.

Grilling With a Spanish Flair

Bobby Flay's tour through the "it" cuisine of the Iberian Peninsula starts by taking the classic Cuban Sandwich to Madrid with a Spanish Spice-Rubbed Pork Butt topped with Sherry Vinegar/Honey Glaze, Serrano ham and salty Manchego cheese. Then, a slather of Piquillo Pepper Butter and a sprinkle of Grated Manchego adorn sweet Grilled Corn. He dresses Skewered Lamb first with a Spicy Pomegranate/Rioja Red Wine Vinaigrette and takes it over the top with a Mint-Almond Relish. The capper? A fruity Peach-Blackberry Sangria.

Almond-Crusted Croque Monsieur with English Tea Bechamel Sauce

Recipe | Courtesy of Tom Pizzica
Total Time:
40 minutes

The Maui Wowie

Recipe
Total Time:
5 minutes

A Wicked Broken Egg

Recipe | Courtesy of Wicked 'Wiches
Total Time:
20 minutes

Rocker Barbie - Croque Monsieur

Recipe | Courtesy of Robert Irvine
Total Time:
21 minutes

Cubano Sandwich

Recipe | Courtesy of Robert Irvine
Total Time:
10 minutes

Cuban Sandwich

Recipe | Courtesy of Robert Irvine
Total Time:
4 hours 40 minutes

Pocket Sandwiches

Recipe | Courtesy of Emeril Lagasse

Celery, Ham and Cheese Toasts

Recipe | Courtesy of Cooking Channel
Total Time:
30 minutes

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